Florentine-style eggs are a delicious dish typical of Tuscan cuisine. They are hard-boiled eggs served on a bed of spinach sautéed in extra virgin olive oil and topped with plenty of grated Parmigiano Reggiano. A simple but tasty side dish, perfect to accompany meat or fish.
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Clean and wash the spinach under running water, drain it and put it in a large pot with only the water remaining on the leaves
Add salt, cover the pot and cook for about 3-4 minutes
Rinse the spinach under running water so it does not lose its bright green color and squeeze it with your hands to remove the remaining water
Heat the olive oil in a pan, add the spinach and sauté it quickly; add the pepper and, if necessary, a little salt
Arrange the spinach in 4 small baking dishes or little pans; press the center of each dish with the back of a spoon to form a hollow; place an egg in it, sprinkle with the grated cheese and bake in a preheated oven at 180 degrees for about 4-5 minutes
Frying pan
Bowl
Knife
Italia, Toscana
| Energy (kcal) | 81.52 |
| Carbohydrates (g) | 1.81 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 4.59 |
| of which Saturates (g) | 1.84 |
| Protein (g) | 7.72 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.17 |
